Raspberry Yogurt Cake

4.8 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 242.8
  • Total Fat: 6.9 g
  • Cholesterol: 19.5 mg
  • Sodium: 171.6 mg
  • Total Carbs: 40.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.4 g

View full nutritional breakdown of Raspberry Yogurt Cake calories by ingredient


Impress your friends with this easy to make super tasty lowfat cake Impress your friends with this easy to make super tasty lowfat cake
Number of Servings: 12


    1 1/2 cups flour
    1/2 cup Sugar
    1 1/2 tsp Baking powder
    1/3 cup Soft Margarine
    2 Egg Whites
    1 tsp Vanilla
    3 cups fresh raspberries or 1 pkg. (300g) individually frozen (not thawed)

    2 Tbsp Flour
    2 cups Low-Fat Yogurt
    1 Egg lightly beaten
    2/3 cups Sugar
    2 tsp Graten lemon rind
    1 tsp Vanilla


In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla, mix well. Press onto bottom of 10-inch (3L) square cake pan, sprinkle with raspberries.

Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, lemon rind and vanilla; mix until smooth. Pour over berries.
Bake in 350 F (180C) preheated oven for 70 minutes or until golden.
Serve warm or cold.

Pear Yogurt Cake Variation:
Prepare Raspberry Cake, but substitute 5 peeled , thinly sliced small pears for raspberries and use almond extract instead of the vanilla and sprinkle some roasted Almonds on top.

Number of Servings: 12

Recipe submitted by SparkPeople user SILVIAPILTON.

Member Ratings For This Recipe

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    Used whole wheat pastry flour - the cake was light, not too sweet and very delicious! - 5/30/10

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    Very Good
    A good dessert. Takes some time for an amateur cook to make, but it is very delicious. - 12/30/07

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    will definitely give this a try - 9/24/07

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    very delicious
    - 9/14/07

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    my family has been growing raspberries for over 45 years and using frozen berries and non fat yougurt mixed together in a bowl to replace our usual ice cream treat after our evening meal, we even make our own yogurt. Now we add Splenda when someone wants it sweet. - 9/8/07